![]() ![]() Nut Shortbread: Grind ½ cup toasted nuts in the food processor with the flour before combining with remaining ingredients.Add up to 1 teaspoon orange blossom water with the butter if desired. Citrus Shortbread: Add 1 to 1½ teaspoons finely grated lemon, lime or orange zest with the flour.Or add up to 1 teaspoon vanilla extract with the butter. Pulse the pulp into the flour-sugar mixture before adding butter. Vanilla Bean Shortbread: Split a vanilla bean in half lengthwise and use the back of a knife to scrape out the pulp.Tender Shortbread: Substitute confectioners' sugar for the granulated sugar, and ⅓ cup cornstarch for ⅓ cup of flour.Scottish Shortbread: Use 1½ cups all-purpose flour and ½ cup white rice flour.Here are nine variations for the master shortbread recipe above.Dough is will stay good for up to 72 hours. ![]() Transfer sheet to a wire rack for 10 minutes, then slip cookies onto rack to cool completely. Sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, about 13 minutes. Scoop generous size scoops (golf ball size) onto baking sheet. ![]() Line a baking sheet with parchment paper or a nonstick baking mat. When ready to bake, preheat oven to 375F degrees. Press plastic wrap against dough and refrigerate for 24 up to 36 hours. Drop chocolate chips in and incorporate them without breaking them. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add eggs, one at a time, mixing well after each addition. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Sift flours, baking soda, baking powder and salt into a bowl. 1 1/4 pounds best quality chocolate (either bars cut up or chips).1 cup + 2 tablespoons light brown sugar.2 1/2 sticks (1 1/4 cups) butter, softened.New York Times PERFECT Chocolate Chip Cookie Recipe Ingredients: If you don’t live at a high elevation, check out the original recipe here, here, here and here and see what these lovely ladies are saying about it. If it weren’t for waiting 24 hours for the dough to chill, I’d say these might even be my new favorite. So what did I do to make the recipe work for high altitude? I reduced the amount of sugar and baking powder, increased the temperature 25F degrees and increased the liquid by adding an extra two teaspoons of vanilla. No way was I going through all this work to have cookies that spread and burned. ![]() Mine were closer to golf ball size, just about 2 oz.īecause I live high about sea level (7000 feet), I adapted the original recipe for high altitude. The recipe calls for making 3.5 oz dough balls that are supposed to result in a 5-inch cookie but I just couldn’t pull the trigger on that one. And after making the dough, you have to let it sit and chill for 24-36 hours. Instead of all-purpose flour, the recipe calls for a mixture of cake and bread flour. It’s fair to say that this cookie is unconventional at best. I suppose you could say I gave into the peer pressure because last week I decided to have my hand at the now infamous cookie. It’s been two year since the article and recipe first debuted and everyone that’s made it has absolutely raved about it. It’s given me no reason to look elsewhere for a new recipe.īut I keep hearing/reading/seeing blog posts on The New York Times Perfect Chocolate Chip Cookie. My chocolate chip cookie recipe relies on browned butter and a heavy hand of brown sugar which produces a nearly perfect cookie. It seems that everyone has their “favorite” chocolate chip cookie recipe and I’m no different. I think it’s fair to say that everyone loves a good chocolate chip cookie, right? The simplicity, the nostalgia, the ease at which you can whip up a batch, you just can’t go wrong. ![]()
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